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See below ingredients and instructions of the recipe
5 lb Duck, boned, fat removed, 1/2 c Mushrooms, porcini, dried
-- cut into 1 inch pieces -- (#1 oz) soaked in 2
1/4 c Oil, olive -- cups of hot water for
3 md Onions, chopped (# 2 cups) -- 30 minutes
1/3 c Pancetta, finely chopped 2 ea Bay leaves
-- (Italian, dry cured 1 sm Rosemary, fresh, branch OR
-- unsmoked bacon) OR 1 ts Rosemary, dried, chopped
1/3 c Bacon 4 ea Cloves, whole
Salt (to taste) 1 c Wine, white, dry
Pepper (to taste) 3 tb Paste, tomato
1/2 c Livers, chicken, chopped 3 c Stock, chicken **
** See other recipe for Chicken Stock.
For Boneless Duck in Sguazet:
Pat the duck dry.
Heat 1/4 cup of olive oil in a heavy large casserole over high
heat. Add duck and sprinkle with salt and pepper. Cook over high
heat, stirring often, until lightly golden. (About 10 minutes)
Strain off about 3/4 of the fat (discard or reserve for another
use.) Add onions and pancetta to the casserole, and sprinkle with salt
and pepper. Saute until golden, about 8 minutes.
Add chicken livers, heat and stir for 2 minutes.
Meanwhile, strain the soaked porcini mushrooms, reserving the
liquid. Rinse them and chop them up coarsely. Strain the liquid
through a fine sieve or cheesecloth and set aside. To the casserole
add porcini, bay leaves, rosemary and cloves and stir for 5 minutes.
Add the wine and cook, stirring, until wine is nearly evaporated.
Add tomato paste and simmer for 2 minutes, stirring to coat all
ingredients. Add reserved mushroom soaking liquid and Chicken Stock
and bring to a boil. Lower heat, cover partially, and simmer 45
Remove bay leaves and any rosemary stems. Skim fat from surface
and adjust seasonings.
Go on to the next recipe and cook the pappardelle and assemble.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Lidia Bastianich, Felidia Restaurant, New York